frying pan suggestions?

[victoria]

I am ready to get a nice, non-Teflon frying pan and have been looking at these:
http://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00005QFNZ/ref=pd_bbs_sr_5?ie=UTF8&s=home-garden&qid=1218665726&sr=8-5

I was wondering if anyone else has suggestions, possibly less expensive, for a healthy skillet. I can't get a regular cast iron pan as far as I know because I have a ceramic stovetop.

[ecilA]

awe, that's too bad, I was just going to say cast iron! But I'm a diehard cast-iron fan, non-stick and good for you too. (and I know, it's probably silly of me to come give you no answer, sorry, ergh)

[lunita]

Well, here's what cooks illustrated said about that Le Creuset: spacious and terrific at searing meat, but also heavy, unwieldy and hot handled. Requires extra preheating time, and the pan's dark surface can make it difficult to judge fond development. Retains heat like a pro, but have a potholder handy and be prepared for some heavy lifting.

For a traditional skillet, they rated The All-Clad stainless 12-in frying pan http://www.amazon.com/All-Clad-Stainless-12-Inch-Fry-Pan/dp/B00005AL5F/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1218666553&sr=1-1 and the viking 7-ply http://www.amazon.com/Viking-7-Ply-Stainless-11-Inch-Fry/dp/B00008W717/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1218666595&sr=1-1 highest and the best buys were a calphalon tri-ply stainless http://www.amazon.com/Calphalon-Tri-Ply-Stainless-12-Inch-Omelet/dp/B00005Q5HW/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1218666874&sr=1-1 and the farberware millennium 18/10 stainless.

[Kari]

I am ready to get a nice, non-Teflon frying pan and have been looking at these:
http://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00005QFNZ/ref=pd_bbs_sr_5?ie=UTF8&s=home-garden&qid=1218665726&sr=8-5

I was wondering if anyone else has suggestions, possibly less expensive, for a healthy skillet. I can't get a regular cast iron pan as far as I know because I have a ceramic stovetop.

Check out your local TJ Maxx/Marshalls to see if they have any of Wolfgang Puck's stainless steel cookware. Learning to cook on this type of pan without having things stick can take some getting used to, but I LOVE these pans. Very heavy duty, very nice quality. The prices were truly unbelievable for the quality - under $20 for a 12" sautee pan, IIRC.

[bannanabette]

I have a love/hate relationship with this skillet. Things I hate about it: the sucker is HEAVY. If you have used cast iron and liked it, it may not be an issue for you, but it is too heavy for me to lift with one hand - it hurts my wrist. Two, the handle gets frighteningly hot and stays hot - I'm always scared that the boys won't realize that the pan is hot because the whole thing stays burning hot for 15 or 20 minutes after the heat is off and the pan is empty (I worry that they'll just try and move it out of the way and get burned). Three, it's a PITA to season, and yes, it does have to be seasoned (again, if you are used to cast iron, this may not be an issue). And I find that if it gets really cruddy, I have to scrub it down and season it again, so it seems like I'm seasoning the silly thing every three months or so.

But once it's seasoned, it's pretty nonstick so I do use less oil and it's easy to clean. Because of the seasoning issues though, I don't like to cook things that are messy in it. Like I'll scramble eggs in it, but not eggs with cheese. And it's pretty shallow anyway so I don't really use it for sauces or stews, but I wouldn't cook something in it that would leave a lot of crud on the bottom.

I'm really glad I have one because I don't have any other nonstick cookware, and if it broke I'd replace it but I wouldn't get a second one (whereas I would get and do have multiple stainless steel pans)

ETA: one other thing that I've heard about pans like these is that they're supposed to get evenly hot, but I don't find that it gets any more evenly hot than my stainless steel pans (which are very nice, heavy pans too) - my stove has very clear hot/cool spots and they show up in all my pans, including this one.

[hamamelis]

I am ready to get a nice, non-Teflon frying pan and have been looking at these:
http://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00005QFNZ/ref=pd_bbs_sr_5?ie=UTF8&s=home-garden&qid=1218665726&sr=8-5

I was wondering if anyone else has suggestions, possibly less expensive, for a healthy skillet. I can't get a regular cast iron pan as far as I know because I have a ceramic stovetop.

I was going to suggest cast iron too. Why no on ceramic cooktop? I think I'm going to be stove shopping soon (the storage drawer got messed up and it doesn't completely open anymore) and I really want gas, but DH wants ceramic. If we can't use cast iron on it it would completely rule that out because we :heart: our CI pans.

[ecilA]

I have one piece of le-creuset and it is heavy, I didn't even notice the link in the op but if I had I might have asked the same question you did. If cast-iron might be a problem with the ceramic cook top I'd guess it was due to the weight and risk of chipping but I'd think the risk would be just as high with creuset as well and I have to say, as far as it being non-stick goes...ahem, I'd vote nay on that count.

[hamamelis]

I have one piece of le-creuset and it is heavy, I didn't even notice the link in the op but if I had I might have asked the same question you did. If cast-iron might be a problem with the ceramic cook top I'd guess it was due to the weight and risk of chipping but I'd think the risk would be just as high with creuset as well and I have to say, as far as it being non-stick goes...ahem, I'd vote nay on that count.

IL's have ceramic top and I asked them if cast iron was an issue and they said no, as long as the bottom is smooth. The only concern I would have about using is is DD not being aware of the top and slamming pans down. I really want gas, so maybe I'll just tell DH that ceramic isn't an option with our pans. :-P

[lunita]

I think the problem with cast iron is that the pots tend to arc and not be completely flat on the bottom. A couple of things happen with a glass cooktop. It heats electronically to maintain a temperature -- using a thermostat type thing. So it if it isn't in complete contact with the pot, it will have trouble keeping the temp right. Also, if the pot isn't flat it will rock back and forth when stuff boils, and too much rocking can break the glass. Mine kind of mysteriously broke, and it may have been because of a pan that was warped. I decided it was so expensive to replace the glass that I just bought a whole new cheap bottom of the line cooktop to replace it. :(

[Kari]

I was going to suggest cast iron too. Why no on ceramic cooktop? I think I'm going to be stove shopping soon (the storage drawer got messed up and it doesn't completely open anymore) and I really want gas, but DH wants ceramic. If we can't use cast iron on it it would completely rule that out because we :heart: our CI pans.

Yep - the problem with cast iron is that it can cause deep scratches if the bottom has any burrs on it. Deep scratches can cause the cooktop to shatter under the right circumstances.

I completely forgot when I was reading the OP that enameled cookware is not recommended for ceramic cooktops, either. I can't remember exactly how it happens, but ceramic cookware can *fuse* to the cooktop at higher temps.

There are tons of people who do cook with both of these kinds of pans with no problems. It's just an increased risk that the manufacturers of both the pans and the stoves recommend against.

[ecilA]

Ahh, I did not know this at all. I had a landlady who was thrilled with her glass top until she found out how limiting it was (she could no longer can being a big one) and so I assumed it had more to do with the weight. But I do know that cast iron warps, I have some that's not so flat but I still love to cook with it.

[stickcow]

I have one and use it more than my regular cast iron because I just leave it out.

It says it's enameled inside and non-stick, but you need to treat it like regular cast iron as far as cleaning it.

I do find it to be just as even as my cast iron as long as I'm patient letting it warm up, but the same holds true for my stainless.

http://www.amazon.com/Creuset-Enameled-Cast-Iron-Saucier/dp/B000FISX3I/ref=combo_pack_i_9

that would be another option, if you wanted an actual enamel inside pan, though it's deeper and not as wide.

[elizabeth]

I was going to suggest cast iron too. Why no on ceramic cooktop? I think I'm going to be stove shopping soon (the storage drawer got messed up and it doesn't completely open anymore) and I really want gas, but DH wants ceramic. If we can't use cast iron on it it would completely rule that out because we :heart: our CI pans.


Of course, if I had the option for gas, I would get that hands down, no questions asked! But I don't. But I have a Jenn-Aire glass top and I use a cast iron skillet and a cast iron grill pan on without any issues.

[elizabeth]

I am ready to get a nice, non-Teflon frying pan and have been looking at these:
http://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00005QFNZ/ref=pd_bbs_sr_5?ie=UTF8&s=home-garden&qid=1218665726&sr=8-5

I was wondering if anyone else has suggestions, possibly less expensive, for a healthy skillet. I can't get a regular cast iron pan as far as I know because I have a ceramic stovetop.

it would be stainless with a copper core all the way.

My dream pan: http://www.amazon.com/All-Clad-Stainless-14-Inch-Fry-Pan/dp/B00005AL5H (fortunately, dh dreams the same dream, so this will probably be our anniversary gift to one another)

[Bonny]

wait a sec...we have a glasstop stove ... what are you not supposed to cook with on it? I use all my regular stainless steel and cast iron.

[elizabeth]

wait a sec...we have a glasstop stove ... what are you not supposed to cook with on it? I use all my regular stainless steel and cast iron.


I have replaced a few pans that had warped bottoms because they did not work well on the flat surface, but they were mostly due for an upgrade anyway.

I've used my canner, enameled cast iron (I'm a le creuset whore), cast iron, stainless, copper, aluminium, etc., etc.

I did have a glass top break, but not because of pan usage, a heavy glass mug was dropped on it from 3 feet up.

[victoria]

I don't know where to reply....

My 8 year old accidentally broke our old stovetop a few months ago; he was putting a heavy glass with frozen milkshake in the microwave that's above the stove, and dropped the glass. The glass didn't break, the stovetop did and we ended up buying a whole new range. The manual that came with it said not to use cast iron pans. The lady at the Le Creuset store said their pans are fine for a glass/ceramic stovetop and that's what I was saving up for. But maybe that's not the best choice....

I'm open to learning about the stainless steel pans, can someone tell me how you cook sticky things in them? The whole time we've been married we've had a succession of cheap nonstick skillets and I really need to get away from that.

[elizabeth]

I don't know where to reply....

My 8 year old accidentally broke our old stovetop a few months ago; he was putting a heavy glass with frozen milkshake in the microwave that's above the stove, and dropped the glass. The glass didn't break, the stovetop did and we ended up buying a whole new range. The manual that came with it said not to use cast iron pans. The lady at the Le Creuset store said their pans are fine for a glass/ceramic stovetop and that's what I was saving up for. But maybe that's not the best choice....

I'm open to learning about the stainless steel pans, can someone tell me how you cook sticky things in them? The whole time we've been married we've had a succession of cheap nonstick skillets and I really need to get away from that.

The mug survived, the glass top did not.

I've never really had a sticking problem with good quality stainless, I don't blast the heat under the pan and I stir, but haven't had anything ever stick, or stick so much that it didn't come loose with a good overnight soaking in warm water. I am careful, because the glasstops hold the heat even once the burner is off, to not put an empty/dirty or partially empty pan back on the hot surface, and if I get interrupted while cooking (bleeding child, head injury, etc) I move the pan or pot off of the hot surface.

[stickcow]

I have trouble getting things like eggs not to stick with my stainless, but I can soak it and then scrub it out with barkeeper's friend and it looks good as new.

But, I also dont have a lot of luck with things not sticking to my normal cast iron, haha. I'm still trying to adjust from growing up with non-stick pots.

[Mumbly]

Check out your local TJ Maxx/Marshalls to see if they have any of Wolfgang Puck's stainless steel cookware. Learning to cook on this type of pan without having things stick can take some getting used to, but I LOVE these pans. Very heavy duty, very nice quality. The prices were truly unbelievable for the quality - under $20 for a 12" sautee pan, IIRC.

I bought a set of Wolfgang Puck cookware at Sam's last year. I think I paid around $100 for a nice set. I had my eye on a set of Emeril cookware from Macy's but it was at least twice the price. Both are nice heavy stainless, although Emeril's was a bit heavier. I think a fry pan from either line would be great.

I too was afraid of frying without a nonstick coating, but the fry pans with this set are great. It came with a large (10" maybe) skillet, a fry pan that's more of a grill pan with groves to "grill" rather than a flat surface, and a small fry pan-plus several saucepans and a stock pot but that's not what you're interested in. Anyhow, I've had no problem with food sticking to these pans. The stainless steel set I had before I bought this set was a cheap lightweight set and food did stick to it, but I've had no problem with the heavier set that I have now. OK, food doesn't slide around like a teflon pan, but it doesn't stick either.

Oh, and the set I bought came with metal utensils-they're great. Plastic utensils don't work as well with a stainless frypan-I tried and metal just seems to do so much better.

I use castiron pans too, but I have a gas stove so I don't have the worries of glass top. I switch between castiron and stainless depending on my mood or what I'm cooking.

[elizabeth]

http://www.consumersearch.com/www/kitchen/cookware/review.html

[stickcow]

I have the cuisinart set they're talking about. I find it almost as light as my revereware, but with a more even heat. I try to get the kids to remember to use it so I have less burning incidents.

[victoria]

I bought a set of Wolfgang Puck cookware at Sam's last year. I think I paid around $100 for a nice set. I had my eye on a set of Emeril cookware from Macy's but it was at least twice the price. Both are nice heavy stainless, although Emeril's was a bit heavier. I think a fry pan from either line would be great.

I too was afraid of frying without a nonstick coating, but the fry pans with this set are great. It came with a large (10" maybe) skillet, a fry pan that's more of a grill pan with groves to "grill" rather than a flat surface, and a small fry pan-plus several saucepans and a stock pot but that's not what you're interested in. Anyhow, I've had no problem with food sticking to these pans. The stainless steel set I had before I bought this set was a cheap lightweight set and food did stick to it, but I've had no problem with the heavier set that I have now. OK, food doesn't slide around like a teflon pan, but it doesn't stick either.

Oh, and the set I bought came with metal utensils-they're great. Plastic utensils don't work as well with a stainless frypan-I tried and metal just seems to do so much better.

I use castiron pans too, but I have a gas stove so I don't have the worries of glass top. I switch between castiron and stainless depending on my mood or what I'm cooking.

I should have asked this question sooner. We have a Costco membership, I can go there and see what they have. The good pans I have are: a good big stock pot, and a small/med. saucepan with lid that my aunt gave me used for my wedding, it's stainless steel and I think Farberware but it's a great pan. All my other skillets and saucepans have wearing off nonstick coating. Oh, except for the tiny pan, it's from college and is regular metal, not nonstick, but it's not really nice. So I could do with another saucepan or 2. And multiple frypans/skillets.

Ugh I have a wailing 4 yo in my basement.

[Kari]

I don't know where to reply....

I'm open to learning about the stainless steel pans, can someone tell me how you cook sticky things in them? The whole time we've been married we've had a succession of cheap nonstick skillets and I really need to get away from that.

I cook Kirsten two eggs every morning before school, and I've never had one stick. Greg's stick every time. :rofl: Here is how he and I do it differently:

I spritz the pan with olive oil while the pan is still cold. I preheat the pan on the burner set to 4.5 or 5 (medium). I add then eggs when the oil is ready (looks like it's starting to get thinner) but before it starts to get dark at all. I flip the eggs when the bottom looks set. When I'm done, the eggs slide right out onto the plate. I give the pan a quick swipe with a towel to wipe out any slight oil residue that's left over, and that's it! Love it!

What Greg does differently is to heat the pan before spraying it with oil, cooks at a higher temp (6 - 6.5), and lets the oil get *very* hot (dark if not starting to slightly smoke). Every time - crack an egg in the pan and it sort of sears right to the bottom. :-/

Anyway, like I said, it's easy to play around with it for a couple of tries and you will find out the right combo of temp & cooking time that works best for you. :-)

[elizabeth]

The propellent will burn before the oil does, that if they are on too high of heat, they might actually cause sticking. Oil from a mister or real fats (as opposed to fat in a can) would/should work better.

[victoria]

Thanks, this helps. Dh said his parents had/have a really expensive stainless steel skillet and it always has problems with sticking. I think we need to go this direction anyway and just learn how to use them.